Must Make Potluck Dish with Creamy Pasta Salad in 25 Minutes

Instructions:

1. Fill a large pot with water and a generous palmful of salt. Cook 1 lb Rotini pasta for 8-10 minutes until al dente with a slight bite. Note: Overcooked pasta will turn to mush once the dressing is added.
2. Immediately pour the pasta into a colander and rinse with cold water until the noodles feel cool to the touch. Note: This stops the cooking process and removes excess surface starch.
3. In a small bowl, combine 1 cup mayonnaise, 1/2 cup sour cream, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Whisk until the mixture is velvety and pale orange.
4. While the pasta drains, dice 1 cup English cucumber, 1 cup red bell pepper, and 1/2 cup red onion. Slice 1/2 cup celery thin until you have uniform, bite-sized pieces.
5. Cut 1 cup sharp cheddar into 1/4 inch pieces. Small cubes ensure you get cheese in every forkful.
6. Place the cooled pasta into your large mixing bowl. Add the diced vegetables and cheese cubes.
7. Pour the creamy mixture over the pasta. Use a large spatula to fold everything together until every spiral is thoroughly coated.
8. Fold in 1/4 cup fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Taste a noodle; it should be punchy and bright.
9. Cover the bowl tightly and refrigerate for at least 1 hour until the flavors have fully melded.
10. Before serving, give the salad one last stir. If it looks a bit dry, add a tiny splash of milk or a spoonful of extra sour cream to loosen it up.